"Happy" Pork Chops (Chuletas Contentas)

A traditional Mexican dish, with ingredients common in everyone's pantry. Serve with corn tortillas.

Prep: 15 min | Cook: 25 min | Yield: 6 servings

Ingredients

• 6 pork blade steaks, (1/2 to 3/4 inch thick), seasoned with salt and pepper
• 2 tablespoons corn oil or olive oil
• 4 cloves garlic, minced
• 1 small white onion, chopped
• 2 cups uncooked rice
• 4 plum tomatoes, chopped
• 2 medium jalapeno chiles, minced
• 1 cup beer*
• 2 cups chicken broth, or water
• Fresh cilantro, chopped

Instructions

1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side.
2. Remove from skillet and cover loosely with foil.
3. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.
4. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.
5. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer for 10 minutes.
6. Place pork on top of rice; cover. Simmer for 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F.
7. Let stand for 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Notes

* Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.

Nutrition

Per serving: Calories: 590 calories Protein: 30 grams Fat: 24 grams Sodium: 570 milligrams Cholesterol: 94 milligrams Saturated Fat: 7 grams Carbohydrates: 59 grams Fiber: 1 grams

Attribution

Recipe and photo used with permission from: National Pork Board